Published: Tuesday, April 22, 2014 at 04:25 PM.

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Think of some of the foods you regularly indulge in. Chances are, if you check the nutrition label, gluten is an ingredient in them. Bread, crackers, pasta, cereal, cookies and beer are just a few of the items that contain this protein, which is in wheat, barley and rye.

Gluten is of little consequence to the majority of people; but for those who suffer from gluten intolerance or sensitivity, mealtime is not so simple. According to the National Foundation for Celiac Awareness, 1 percent of the American population, or 1 in 133 people, has celiac disease.

A diet free of gluten can be challenging, but it can be done with a little creativity and research. Thankfully, there are many online resources to help out, such as Simply Gluten Free. This blog comes from Carol Kicinski, a professional recipe developer, TV chef and cookbook author who is also gluten intolerant. Here are three gluten-free recipes that she created. For more gluten-free dishes, visit simplygluten-free.com.

Pour ¾ cup of the barbecue sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.

Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25 to 30 minutes or until browned and cooked through (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).

Think of some of the foods you regularly indulge in. Chances are, if you check the nutrition label, gluten is an ingredient in them. Bread, crackers, pasta, cereal, cookies and beer are just a few of the items that contain this protein, which is in wheat, barley and rye.

Gluten is of little consequence to the majority of people; but for those who suffer from gluten intolerance or sensitivity, mealtime is not so simple. According to the National Foundation for Celiac Awareness, 1 percent of the American population, or 1 in 133 people, has celiac disease.

A diet free of gluten can be challenging, but it can be done with a little creativity and research. Thankfully, there are many online resources to help out, such as Simply Gluten Free. This blog comes from Carol Kicinski, a professional recipe developer, TV chef and cookbook author who is also gluten intolerant. Here are three gluten-free recipes that she created. For more gluten-free dishes, visit simplygluten-free.com.

Pour ¾ cup of the barbecue sauce and ¼ cup of the honey in a large plastic storage bag and mix. Add the chicken wings, close the bag and toss several times to coat the wings with the sauce. Let sit in the refrigerator for at least 30 minutes or up to 24 hours.

Grind the crackers in a food processor or blender to fine crumbs and pour onto a dinner plate. Remove a chicken wing from the marinade, roll in the cracker crumbs to coat and place on prepared baking sheet. Repeat with remaining chicken wings. Discard the marinade. Spray the tops of the wings lightly with gluten free, non-stick cooking spray. Bake for 25 to 30 minutes or until browned and cooked through (registering 165 degrees on an instant read thermometer inserted into the thickest part of the wing).

Combine the remaining ¼ cup barbecue sauce with the remaining ¼ cup honey and serve with the wings for dipping.

Bring a large pot of heavily salted water to a boil. Cook the pasta according to the directions. Reserve about 1½ cups of the pasta cooking water, drain the pasta and return to the hot pot. In a large skillet, heat the sun-dried tomato pesto with the garlic and herb cheese and about ¾ cup of the pasta cooking water over medium heat.

Add the spinach and cook until the spinach is wilted and the sauce is hot. Add to the pasta and toss to coat. Add more pasta water if needed. Taste and season with more salt and pepper if needed. If desired, serve the pasta with grated parmesan cheese, pine nuts and crushed red pepper flakes.

Bake 7 to 9 minutes or until doughnuts spring back when lightly touched and a tooth pick inserted into a doughnut comes out clean. Let cool in pan for 3 minutes. Remove and finish cooling on a rack. Place graham crackers in a small plastic bag and crush with a rolling pin until you have some larger pieces (about ¼ inch) and some crumbs. Place on a small plate. Spread 1 tablespoon of Toasted Marshmallow Crème on top of each doughnut then dip into crushed graham crackers.